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Roasted Beets and Carrots, garnished with fresh parsley

Roasted Beets with Carrots

Sweet, earthy roasted beets with carrots, caramelized to perfection with olive oil, salt, and herbs. A simple, healthy side dish or salad base.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4

Nutrition

Calories: 125kcalCarbohydrates: 16gFat: 7gSodium: 290mgFiber: 4gSugar: 9g

Ingredients
  

  • 4 medium beets peeled and cut into wedges (about 500g)
  • 2 medium carrots peeled and sliced (about 150g)
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried thyme or rosemary optional
  • 1 tbsp balsamic vinegar optional, for finishing
  • Chopped fresh parsley or dill optional garnish

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
  • In a large bowl, toss beets with 1 tbsp olive oil, half the salt, and herbs.
  • In a separate bowl, toss carrots with the remaining oil and salt.
  • Spread the beets on one side of the tray and carrots on the other to account for different roasting times.
  • Roast for 30–35 minutes, flipping once halfway, until tender and lightly caramelized.
  • Drizzle with balsamic vinegar if using, and garnish with fresh herbs before serving.

Notes

Add a sprinkle of feta cheese or toasted nuts for more texture and richness.
Keyword autumn recipes, holiday side dish, homemade side dish, vegan recipe
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